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Some time ago I promised to post a picture of my kitchen knives. Here it is.

From left to right.

Tojiro ITK 270 mm bread knife. This must be one of the best bread knives around. It may sound odd, but it produces hardly any bread crumbs.

Takeda 270 mm yanagiba. (This is what it is called, it is more like a sujihiki.) Made of aogami super steel, with a beautiful kurouchi and and sharp... The kasumi is the result of sharpening by Ken Schwartz.

Fujiware 240 mm chef knife. Also made of carbon steel. I put on the patina myself and that really helps against rusting.

Artifex 210 mm chef knife. Convexed and with a new handle by Tim Johnson. Made of my favourite stainless steel, 13C26 (a.k.a. AEB-L). After convexing it cuts almost like the Suisin.

Suisin Inox Honyaki. Made of 19C27. This steel has a slightly better edge retention than 13C26. My favourite chef knife.

Konosuke 150 mm petty knife. Made of HH steel (which is rumoured to be 13C26 of 19C27; it definitely behaves like it).

Konosuke 120 mm petty knife. Made of proprietary HD steel. This steel is "semi-stainless". I haven't been able to get rust spots on this knife; it only develops a little patina. Behaves much like HH steel, except that the feel when sharpening it is much nicer than when sharpening stainless steel.

Melampus

Post subject: Re: My kitchen knives...

Posted: Mon Dec 16, 2013 1:27 pm

Forum Moderator

Joined: Wed May 16, 2012 4:42 pmPosts: 3919Location: USA... mostly.

MARK <> AWESOME battery! That is one well chosen functional mess of steel. And we share our favorite knife, as well, I still have yet to find any knife I prefer overall over the Suisin IH... damn perfection!

_________________Embracing the silence amid a life and land full of static...

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